Crispy Corn Fritter (Indian Corn Pakora)
My Corn Fritter recipe is crisp yet juicy, with bursts of sweetness and savory Indian spices. Fry up some corn pakora in just 30 minutes!
- Prep time
- 15 min
- Cook time
- 12 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 cups corn kernels (cooked or thawed)
- 1/2 medium red onion (thinly sliced, 1/2 cup)
- 1 tsp garlic (minced or paste)
- 1 tsp ginger paste
- 1 Birds Eye Chile (minced (optional, for more heat))
- 1/2 cup besan flour (, chickpea flour)
- 2 tbsp rice flour
- 1 tsp kashmiri red chili powder ((See Note 1))
- 1/2 tsp ground cumin
- 1/4 tsp ground turmeric
- 1/4 tsp kosher salt
- 1/4 tsp garam masala seasoning
- 1/8 tsp ground asafoetida (hing)
- 10 dried curry leaves (chopped if fresh, crushed if dried)
- 1 1/2 cups vegetable oil (deep frying)
Instructions
- 1
In a large mixing bowl add the corn kernels and red onion.
- 2
Using your hand, squeeze and mash the vegetables through your fingers, mixing well and releasing corn milk. Now add the garlic, ginger paste, and chile. MIx all together.
- 3
Add the Dry Ingredients to the vegetables, mixing well to form a wet, clumpy mixture. Add a tablespoon of water if needed to hold a scoop together (or tablespoon of chickpea flour if too loose) to fry.
- 4
Heat vegetable oil in a large frying pan or saucepan (large enough to cook four pakoras at a time) over medium heat to reach 300°F.
- 5
Use a 1/4 cup scoop and fry in batches of 4 to not over crowd and drop the oil temperature. Cook 3 minutes per side and golden brown. Drain on paper towel lined baking sheet and keep warm in oven (250°F ) while you finish frying remaining pakoras. Typically makes 12-14 pakoras.
- 6
Serve with either Sweet and Spicy Tomato Chutney, Major Grey Chutney, Tomato Pachadi Chutney, Mint and Coriander Chutney or dipping sauce of choice.